Earl of Sandwich Grand Opening & Gordon Ramsay at The Carnaby Review w/ Kellie (We Don't Wear Ears)!

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[music]
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[music]
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Welcome to Daps Magic, Disney and
0:14
positive stuff. I'm Mr. Daps and today,
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well, prepare to be hungry. Maybe you
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should eat before you watch or listen to
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this podcast because we are going to be
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joined by Kelly from We Don't [music]
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Wear Ears to talk about the opening of
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Earlo Sandwich and Gordon Ramsay at the
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Carnaby. And uh it's a delicious
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conversation. What can I say? Before we
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get into all of that though, I'd like to
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encourage you just to take a moment to
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make sure to [music] subscribe wherever
0:38
you're watching or listening to this
0:40
podcast. Also, give us a rating. The
0:42
better the better. And we'd love to be
0:44
able to connect with more people through
0:46
all of those things. Also, leave us a
0:48
comment. Let us know what you think of
0:49
these [music] restaurants, our
0:50
conversation, any points we might make.
0:53
It makes it a whole lot more fun when we
0:55
get to geek out about this stuff
0:56
together with those of you in the Disney
0:59
community. [music] But you don't want to
1:01
hear from me, you want to hear from
1:02
Kelly. So, let's invite Kelly to the
1:05
podcast and talk about the opening of
1:07
the Earl of Sandwich, permanent
1:09
location, and also Gordon Ramsay at the
1:11
Carnaby.
1:21
Well, welcome, Kelly, to Daps Magic,
1:23
Disney, and Positive Stuff. I'm so
1:24
excited that you're here today. Uh, I've
1:27
loved getting to know you a little bit
1:28
more since we spent a wonderful,
1:31
fun-filled day, sitting in town square
1:34
for like 12 hours or something for uh I
1:37
think it was like 16 to be clear.
1:40
>> Okay, there you go. I
1:41
>> I don't know. M
1:43
>> Why would I underell this? Like it it
1:45
was a great day though and [laughter]
1:49
um but we had a blast and every time
1:51
we've interacted I feel like I've had
1:53
just as much fun perhaps even more cuz
1:55
it's been uh not sitting on a curb in
1:58
town square and
1:59
>> you can only go up from there [laughter]
2:02
>> literally and figuratively. Uh most
2:04
recently we got to cover the opening of
2:06
Earl of Sandwich together. But before we
2:08
get into all of that I would love
2:10
everybody to get to know you a little
2:13
bit more. So my first question is what
2:15
is your Disney origin story?
2:18
>> Well, that's a good question. Disney
2:20
origin story is that
2:23
>> uh well I mean how origin do we want to
2:26
go? Uh my first trip to Disneyland I
2:28
well my very first trip to Disneyland I
2:30
was 6 weeks old. I was not supposed to
2:32
go. My parents begging my older sister
2:34
and my grandma said oh I'll take the
2:35
baby. So I just feel like yeah I've been
2:38
around a little bit. Um truly truly
2:40
though it's in my DNA. Uh truly truly
2:43
though, uh the first time I got a
2:45
Disneyland pass, it was $122
2:49
because that is what every broke college
2:50
kid did around here is we asked mom and
2:52
dad for that pass for Christmas. For a
2:54
hundred bucks, you could add parking.
2:56
>> Um [snorts] so I went real big. I asked
2:58
for the big one and got parking, too.
3:00
>> Uh and then that's what we just did
3:02
every year. That was like mom and dad,
3:04
all of my friends, mom and dad bought
3:06
the passes. We would pack our little
3:07
peanut butter and jelly sandwiches and
3:10
go to the parks. That just sort of
3:11
evolved. Uh when my husband Annie and I
3:14
got married, we live right next to the
3:15
parks and I kept asking mom and dad for
3:17
passes. Now it was for two passes. Uh
3:20
and that just kind of evolved. So we
3:22
I've had a pass for over 20 years. My
3:24
husband jumped in at some point. Uh my
3:26
son jumped in when he turned three.
3:28
[snorts] Uh so that's sort of the origin
3:30
story. We've been longtime passholders
3:32
for literally ever.
3:35
>> I love that. And so you're you're
3:36
lifelong Disney fans, Disneyland, all of
3:39
that stuff. At some point you decide,
3:41
hey, I'm gonna put my fandom in front of
3:44
a screen or a camera and you become a
3:47
content creator. How did that happen?
3:50
>> Well, so in that course of being a
3:52
passholder, we we live local to
3:54
Disneyland, so I we have a lot of
3:55
friends, classmates, co-workers, people
3:57
who also have passes, visit the parks
3:59
regularly. And so I would find myself
4:01
sharing things on my personal social
4:04
media all the time just cuz we were
4:05
there a lot. So, hey, did you know did
4:07
you see this cool new free thing or
4:08
check out this ice cream thing or like
4:11
here's a cute picture of my kid doing
4:12
his homework at Disneyland or whatever
4:14
it may be because we were there all the
4:15
time. And I started to feel like it got
4:19
a little bit obnoxious. Like it it was
4:20
just like a lot. Like I think the the
4:23
litmus test for me was I was like,
4:24
"Okay, if like some friend from high
4:26
school like looked me up and was like, I
4:28
wonder what she's doing." And it's like
4:30
she's just at Disneyland. It felt a
4:32
little obnoxious for maybe some people
4:34
in my life that aren't as interested or
4:35
don't care, right? Uh and so at the same
4:38
time that I was kind of feeling that
4:40
way. Uh I had some friends that had
4:42
encouraged me like, you know, you really
4:44
should start an account for this, like
4:46
people are doing that now. Um I had a
4:48
few instances where I kind of helped
4:50
some friends plan trips for both
4:52
Disneyland and Disney World and really
4:53
liked it.
4:54
>> I was like, "Okay, let's just give it a
4:55
shot." Like if I was going to do this,
4:57
>> for me, it's a lot more about the like I
4:59
want to help you plan a trip. I want to
5:00
help you know what the hack is. I want
5:02
to help you figure out how to do this in
5:03
a way that is like pleasant and you have
5:05
a good time with your family at
5:07
Disneyland. So, I was like, let's just
5:09
give it a shot. Um, it should tell you a
5:11
lot about me as a person that I started
5:13
a Disneyland social media account in
5:17
February of 2021 when the parks were
5:19
closed.
5:20
>> Okay.
5:21
>> I had enough I had enough on my phone
5:24
from previous years to be able to post
5:26
every day.
5:27
>> I love it. like I had enough just like
5:30
photos and videos and things that just
5:32
existed in my camera roll to be like,
5:34
"Yeah, no problem. I got this." Uh, so
5:37
there it is. And it just kind of took
5:38
off, you know?
5:39
>> And then how did you come up with the
5:41
name We Don't Wear Ears.
5:43
>> It is so not as intentional as people
5:45
think.
5:46
>> Okay. So it's just like my story
5:47
[laughter]
5:48
>> sort of. I mean, I think at the time
5:50
when we were doing it, uh, and we were
5:52
just, okay, what what what would we call
5:53
it? What would we do? I had seen a lot
5:55
of accounts that were some sort of play
5:57
on people wearing ears or people liking
5:59
ears or people whatever and I well we
6:02
don't wear ears and I was like well that
6:03
is kind of like emblematic of our whole
6:06
deal our whole our whole vibe you could
6:09
say like we love the Disney parks we
6:11
love the experiences we love the stories
6:13
we love all of it
6:15
you're not going to find us in years
6:17
you're not going to find us in a lot of
6:18
merch you're not going to find us in a
6:19
lot of those things that's just not like
6:22
our deal and that's fine and I think
6:23
there are a lot of people who have
6:25
actually told us, "Yeah, I feel similar
6:27
that that really resonates with me. Like
6:29
I love all of this, but like I just
6:31
don't care about a popcorn bucket."
6:33
[snorts] Uh,
6:34
>> and that's sort of like that's where we
6:36
sit and just like the whole landscape of
6:38
Disney content creation and fans and all
6:40
of it. And I think it does resonate with
6:42
a lot of people.
6:44
>> So, you've been doing this for what is
6:46
this five years now if I did my math
6:47
correctly?
6:48
>> Sure. Is there a moment that pops out in
6:51
the last five years that really just
6:54
fills your heart with joy, makes you
6:56
smile because you're like, "Oh, this is
6:58
why I get to do this. This is the most
7:00
awesome thing ever." Maybe it's a
7:01
memory. Maybe it's a conversation. I
7:03
don't know.
7:05
>> This wasn't in my notes. It just popped
7:07
into my head. [laughter]
7:10
>> I think I don't know. Content creation
7:13
wise, I don't Well, okay. I would say
7:16
like a big milestone moment for us um
7:19
was when we broke a 100,000 followers on
7:21
Instagram
7:23
>> because it [clears throat] happened so
7:25
quickly. We had one particular video
7:27
that went like very very viral and
7:31
gained a ton of followers almost
7:33
overnight. And so we were actually in
7:36
the parks and all of a sudden my phone
7:38
just kind of starts pinging ping ping
7:39
ping ping ping ping. And I'm looking at
7:41
I'm like man Hie. And we're just
7:43
watching the following number go up like
7:45
by the thousands every like second. Like
7:48
>> that's insane.
7:49
>> What is happening? Like what is what is
7:51
going on? Like that was a really that's
7:54
definitely like a very cool milestone
7:56
memory and fun that the the three of us
7:58
like my whole family, my husband, son
7:59
and I were together in the parks
8:01
watching it happen.
8:02
>> Um [clears throat]
8:04
I don't know that there's a lot we we've
8:06
definitely had a lot of very cool
8:08
moments. Gotten to meet a lot of cool
8:10
people, do a lot of really cool things.
8:12
We love what we do. I think ultimately
8:14
if you were to ask me one of my like
8:16
favorite recent Disneyland memories,
8:19
it's not even it's not even like a
8:20
content creation moment, but I do think
8:22
it kind of wraps a package on the whole
8:24
thing.
8:24
>> Um
8:25
>> probably this is just a couple months
8:27
ago. Um [clears throat] I was walking up
8:30
Main Street, like we were leaving the
8:31
parks, walking up Main Street to leave
8:32
the parks as Paint the Night was coming
8:35
down the way. And you get to the end of
8:38
that parade where they're they're
8:40
playing the little bit of celebrate
8:41
happy in there and I'm like singing
8:42
along because that's just who I am as a
8:44
person. Like couldn't care less. There
8:46
are all these people like I'm having my
8:47
own moment and I'm eye contact with this
8:50
guy who's walking toward us. He's
8:52
probably about 20 yards in front of us
8:54
walking the other way on the sidewalk.
8:55
He is also jamming out. He is like this
8:57
19year-old super trendy Asian dude. Like
9:00
we are not the same demographic, but we
9:02
make eye contact and we are in a duet
9:05
for that. like we are singing. We are we
9:08
are c but to me that piece of just like
9:11
human connection you know we laugh said
9:13
hi he keeps going I keep going
9:15
>> to me that's so much of so many memories
9:18
at Disneyland is just the connections
9:19
with people the fact that it it does
9:22
something for each one of us you know in
9:24
our own like heart and soul and mind and
9:26
joy and happiness and all of it
9:28
regardless of who you are and that you
9:30
can connect with someone over that. I
9:31
just like love that. I think that's such
9:33
a like perfect example of of all of it.
9:36
You know,
9:36
>> I we just bumped into each other on the
9:38
17th of July, which is Disneyland's
9:41
birthday, obviously. Yes. And I always
9:43
say it doesn't matter what Disney offers
9:45
on that day. It's those moments that you
9:48
have with everybody else that showed up
9:49
for the same reason. And you get to have
9:51
these memories that you make and these
9:53
connections. And that really is perhaps
9:55
the greatest magic of Disney as we all
9:58
geek out about these moments together.
10:00
Um, another moment that we got to geek
10:02
out together with was a very nice sunny
10:04
warm was it Wednesday morning about a
10:06
week and a week ago [laughter] actually.
10:08
>> It was sunny and warm. I'll tell you
10:10
that
10:10
>> it was, you know, it was another one of
10:13
those days. I'm so glad I wear bow ties.
10:15
Um, but [laughter]
10:17
we got up bright and early. Not maybe
10:19
early enough to avoid the bright part,
10:21
but uh we got to cover and experience
10:25
the official opening of Earl of Sandwich
10:27
in Downtown Disney. And this this is I
10:30
would say long overdue for for Earl
10:33
Sandwiched because it's
10:35
>> it's been looking for its permanent
10:37
place for a while.
10:38
>> It's been a minute. It's been a minute.
10:40
>> Yes. And and it was fun for me because I
10:43
covered the original opening 14 years
10:45
ago and to get that full circle thing
10:47
was just one of those like
10:49
>> who would have ever guessed that this
10:51
kid from Minnesota would get to to do
10:52
stuff like this. that um what did you
10:56
think as we were lining up in the
10:58
morning and you've been around the area
11:00
a lot in the last week or two. What did
11:02
you think about the atmosphere and the
11:03
energy for those opening moments and
11:05
that ceremony and then actually going
11:07
inside with all these people for Earl
11:09
Sandwich last week?
11:12
I
11:12
>> think uh it's just such a culmination of
11:16
a moment to your point. It's been like a
11:18
long hall getting to that moment of
11:21
opening that building and and I've
11:22
gotten the chance to kind of peep behind
11:24
the curtain a little bit at some of it,
11:26
but
11:27
>> it felt like such a culmination. Um,
11:29
[clears throat] and so Oh, I love your
11:31
mug and I almost had that one sitting
11:33
here today. That would have been funny.
11:35
Anyway, I got very distracted. Shiny
11:37
things. [snorts]
11:38
[laughter and clears throat]
11:39
>> But it just feels like a culmination of
11:42
all of the things. I think there's so
11:43
much excellence involved in Earl of
11:45
Sandwich and in that whole brand and in
11:47
that team. There's just a level of just
11:50
connection and warmth and excitement
11:52
that you don't always feel, you know,
11:54
with these things. And so, it's it was
11:56
just a really special moment, I think.
11:58
>> And then we got to go inside and they
12:01
have
12:01
>> might call it an updated menu. Would
12:03
that be a fair way to say it? Is they
12:05
have all of the sandwiches that we've
12:07
known and loved for years and they're as
12:09
delicious as ever. In fact, I think it's
12:11
easier to see them being made now. I I
12:12
like the new vibe for the for the
12:15
restaurant.
12:15
>> And then they have added the carvvery,
12:17
they've added cookies, they've added the
12:19
pub, all of this fun stuff. Um, from the
12:22
menu, first off, did you get to try the
12:24
new pastrami sandwich?
12:26
>> Yes.
12:27
>> What did you think of that? And then
12:28
we'll go into everything else.
12:30
>> I love a good pastrami sandwich.
12:32
>> Me, too.
12:33
>> I do not love all the sauerkraut and
12:36
stuff. Normally I'm more of like a
12:38
pickles and mustard kind of girl.
12:40
>> Same.
12:41
>> But
12:41
>> but boy,
12:42
>> uh when I was there the day they soft
12:45
opened, they handed me their full like
12:47
the dressing, the sauerkraut, the
12:49
whatever. And sometimes as a creator,
12:50
you're just like, "OKAY, I'M TRYING IT."
12:52
Like I don't And holy cow, like it was
12:56
so good.
12:56
>> It is.
12:57
>> Um I don't think that all of them are
12:59
all that good. like pastrami sandwiches
13:01
that way in general other places. I
13:03
mean, um I would 100% get it again. Um
13:08
actually have that's not even like a
13:09
wood. Uh [laughter] so stinking good. I
13:12
have never had pastrami like that that's
13:14
more of like a thick roasted type thing
13:16
and not more of a thin sliced.
13:18
>> It was phenomenal.
13:21
>> I completely agree with you. And seeing
13:22
them slice it, I actually had that
13:25
thought that you kind of mentioned. I
13:26
was like, "Huh, is this right?" you
13:28
know, kind of the I don't this is not
13:31
what my normal paradigm is. And and I
13:33
loved it, too. And
13:35
>> I'm not a sauerkraut person at all. Like
13:37
I grew up in northern Minnesota. We had
13:39
I feel like it was thrown at us a lot.
13:41
And and I always felt like it tasted
13:43
really briny and and that I don't even
13:46
know what that flavor is.
13:48
>> Um
13:49
>> not pickyly, but going that direction,
13:51
but not wanting to be that direction
13:52
also kind of thing. And
13:54
>> fermented.
13:55
>> Yeah, that's probably a better word. And
13:57
um and this one I was like, "Oh, I could
13:59
order this every time." I wouldn't
14:01
because I get tired of it cuz I get
14:03
weird about doing two thing too many
14:05
things two times in a row. But um I
14:07
loved it. Um they also have all of their
14:10
other sandwiches that we've known and
14:11
loved for years.
14:12
>> What is your go-to sandwich? And what
14:15
would you say for somebody that hasn't
14:16
necessarily experienced er sandwich?
14:18
What's a good starting point?
14:20
>> Okay. I am a holiday turkey girl all the
14:23
way. like that is my f and I know that's
14:25
a pretty popular one. Their holiday
14:27
turkey sandwich is just like so good. Um
14:31
I also love their Italian one. That may
14:34
not be the right name for it, but it's
14:36
just it's exactly what you think.
14:38
>> Yeah, it's like all the Italian meats
14:40
and it's got melted cheese. I don't
14:40
think it's the
14:41
>> No, that one's good, too. Yeah. Yeah.
14:42
>> Okay. I don't I think it might have a
14:44
different name. I'm not doing that like
14:46
a job right now. But it is topnotch. If
14:49
you're looking like I feel like
14:50
sometimes people try to do too much with
14:51
Italian sandwiches where it's like I
14:53
just want all the good meats and the
14:54
cheese and like the sauce like I don't
14:56
want all the other things. Theirs is
14:58
really good that way. It's just like a
14:59
very simple pure like Italian sub. Um
15:02
those are my favorites there.
15:04
>> And are they pretty high up there?
15:07
>> Yeah, those are my go-tos. Like if if
15:08
I'm going to head into Earl of Sandwich
15:10
>> pre I would say this pre the whole
15:12
carvvery situation with the pastrami.
15:14
>> Yes,
15:15
>> holiday turkey is the go-to.
15:17
Now, we're going to go back and forth a
15:19
little bit.
15:20
>> That's That's totally fair. Um there's
15:22
there's also a ton of other ones that
15:23
are fantastic that they have on the
15:25
list, and I've never had one that I
15:27
didn't like on the list. Have you tried
15:29
some of their sides also? Like the mac
15:31
and cheese or
15:34
>> the mac and cheese is pretty decent.
15:36
That's actually That's the only one I've
15:38
had to be honest.
15:39
>> Okay, that's fine.
15:41
Yeah. I didn't expect to like mac and
15:43
cheese from a sandwich shop, [laughter]
15:45
>> but it is it's pretty good.
15:47
>> I'm just glad they put it through the
15:48
grill or whatever.
15:50
>> Yes.
15:50
>> Yeah. I will say the cookies are like
15:52
the ad. The cookies are we did um we
15:55
were like, "Okay, let's taste test these
15:56
cookies. Like, twist my arm. Let's try a
15:58
bunch of them and see." Right. Mhm.
15:59
>> Um [clears throat] I would say even
16:01
their baseline,
16:03
like the one we liked the least of the
16:06
cookies that we tried there was still
16:08
like better than just about anything you
16:10
can get anywhere.
16:11
>> And which one was that? I'm just curious
16:12
what your baseline is.
16:13
>> Well, we Well, we called like our ba
16:15
Well, we called our baseline just the
16:16
chocolate chip cookie. Like just
16:18
>> Okay, fair. Okay.
16:18
>> It's it's like everything when you
16:21
imagine a really good chocolate chip
16:22
cookie like that.
16:24
>> There it is, my friends. Like there it
16:26
is.
16:26
>> Um they're huge, so they're super
16:28
splitable. There's no world in which
16:30
like you could eat Yeah. like giant.
16:32
There's no world in which you could eat
16:33
one yourself, which is great. I think
16:34
anything that's big enough to be
16:35
splitable is great, especially at that
16:37
cost because they're pretty those ones
16:39
are pretty inexpensive compared to just
16:40
about anything else you get at Downtown
16:42
Disney or Disneyland. Um, [snorts] our
16:44
favorite was actually the Cinnamon Toast
16:46
Crunch one. Um, it's like a you can get
16:50
it with the sugar cookie or a chocolate
16:52
chip cookie. We got it with a sugar
16:54
cookie.
16:54
>> Okay. Um, and it's got like the frosting
16:56
and the cinnamon toast crunch kind of
16:58
it. Like it is so sweet. I don't think I
17:00
could eat more than like a quarter of
17:01
it, but it is so good. [laughter] Like
17:04
it's just
17:05
>> Oh my gosh.
17:06
>> I feel like the pro tip though is you
17:08
take them home and put vanilla ice cream
17:10
on top.
17:11
>> Oh yeah.
17:12
>> Like you split it vanilla ice cream.
17:14
Perfect. Like and then you
17:15
>> Well, don't be surprised. Don't be
17:17
surprised when you see me eventually
17:19
make a video like my new But you're
17:21
going to steal this from me. I shouldn't
17:22
even tell you.
17:23
>> I will not.
17:24
[laughter]
17:26
I want to go get some salt and straw.
17:28
>> Like even just like really good vanilla
17:30
and make like a little ice cream
17:31
sandwich situation like
17:33
>> as seems like
17:35
>> that's that's exactly what
17:37
>> it needs to be done.
17:39
>> And and then there's so many different
17:40
plays with that too because of all the
17:42
flavors over there versus you could do
17:44
an entire series on reviewing how they
17:47
rate each other and what's Yeah. Oh, I I
17:50
can't wait. I'll reshare it once you get
17:51
it up.
17:52
>> You're welcome. You're welcome.
17:54
>> I'm You know what? Not that I need to be
17:57
eating more cookies and ice cream, but
17:59
[laughter]
18:00
>> cookies and ice cream.
18:02
>> I think right now if I were going to go
18:04
to Downtown Disney and like get a treat,
18:07
>> those cookies [clears throat] are very
18:08
high on my list, maybe top of my list,
18:10
and that's where I would go.
18:12
>> So, do you think it's an unfair
18:14
statement of me to say that they might
18:15
be the best cookies on property right
18:17
now?
18:19
>> So, I actually said that on the
18:21
internet. It's out in the world. So I
18:23
>> You agree? Okay. There. Sorry. I didn't
18:26
do enough of my homework apparently.
18:28
>> No, [laughter] it's No, I was like I
18:30
said that. So if you're guilty, I'm
18:31
guilty. Like I I honestly think that I
18:34
think that I think they're the best
18:35
cookie you can get.
18:36
>> Yeah. I And for me personally, my
18:39
favorite was the M&M one.
18:41
>> And we were talking cookie.
18:43
>> Like that goes back like my grandma used
18:45
to make them when I was a kid. And
18:48
>> they can be done well and then they can
18:50
be done horribly. in the horrible when
18:52
they're crunchy and they're like
18:53
overcooked and this is this is not that
18:56
like they're just the right level and
18:59
>> um my hope and prayer is that they
19:01
continue to keep as awesome for years to
19:04
come and and maybe mix them up even at
19:06
some times that would be
19:07
>> when we when we went to the opening
19:09
where we saw you the other day and they
19:11
gave us a few cookies to take home but
19:13
then my husband and I were off to
19:15
somewhere else we're like these cookies
19:16
are going to melt in the car like let's
19:18
so we just kind of found them and gave
19:19
them to a random person Like we were
19:21
like, "Hey." Like we, you know, which is
19:23
a little bit weird, but we didn't touch
19:24
them. Like we didn't. And then when we
19:25
got home a few hours later, we both
19:27
looked at each other at the same time
19:28
and said, "Oh, we should not have given
19:31
away those cookies. [laughter]
19:34
>> That was a mistake. We made a severe
19:37
mistake."
19:38
>> Not not to add insult to injury, but I
19:41
took mine into the park with me and
19:42
filmed a band and then took them home
19:44
and they were still fine. [laughter]
19:46
also was a bad choice on my part cuz it
19:49
was like 100 degrees, [laughter]
19:51
>> right? Live and learn. We will not do
19:52
that again.
19:54
>> Oh yeah. Uh so good. Um so for kind of
19:57
your
19:59
I guess approach to the whole thing, if
20:01
you were advising people that are coming
20:02
to the park soon, they're going to Earl
20:04
of Sandwich. Would you give any tips on
20:06
like how to approach your Earl of
20:09
Sandwich experience? Like what would
20:10
those be?
20:12
>> That's a good one. Um, I don't know if
20:15
this is a tip per se and it's definitely
20:18
not like unique to me. I think for
20:21
years, even in their previous locations,
20:24
it has been such a normal phrase like of
20:27
locals, passholders, everyone to be
20:29
like, "Oh, I'm just going to stop by
20:30
Earl on my way in." Like, I think that
20:32
is actually like the best like tip for
20:35
it is some people don't realize that you
20:36
can bring outside food into the parks
20:38
and it doesn't even like you can bring
20:40
outside food that you bought into the
20:41
parks. I have seen people bring a whole
20:43
Costco pizza into the parks. Like you
20:44
can do that.
20:45
>> I have too.
20:46
>> Stopping by Earl and grabbing your
20:48
sandwiches and heading into the parks is
20:50
such a good move. Or even I think
20:52
sometimes people get intimidated by like
20:54
ah going out into Downtown Disney.
20:55
They're right there where the Montreal
20:57
stop is. You could hop on the Montreal
20:58
in Tomorrowland, grab your sandwiches,
20:59
hop back in. It's easy. Um that's like a
21:03
very normal phrase that I hear all the
21:05
time and have Oh, we're just popping by
21:07
Earl on the way. Like we're just going
21:08
to stop by Earl.
21:09
>> And sometimes it's on the way out, too.
21:11
Like, yeah, exactly.
21:11
>> I've been known to do that, too, is grab
21:13
it on the way home and uh
21:14
>> Well, it's a good cost effective meal
21:16
and it's delicious.
21:18
>> I I think it's one of the best values on
21:20
property.
21:20
>> Mhm. 100%. And I know that's very
21:23
important to them. Like, it's very very
21:25
important to them that they don't want
21:26
to price people out. They want to be a
21:28
cost-effective option. And you can see
21:30
that reflected in the menus of both
21:32
restaurants, honestly.
21:33
>> Yeah. And I I I appreciate it. Uh
21:36
>> Mhm. Why do you think like it's been
21:38
around for 14 years and it it played I
21:41
don't know musical chairs around
21:43
Downtown Disney for a few of the last
21:45
ones. Why do you think Earl of Sandwich
21:48
throughout the entire time? Like since
21:49
day one it's always held a special place
21:52
in people's hearts. Why do you think
21:53
that is?
21:54
>> Um I think I'd probably give it three
21:57
reasons. I was going to say two but I
21:58
think it's one of them might be Well,
22:00
you would say one. Okay, here's my one.
22:03
Maybe 1.5. They might be the same. that
22:06
might not be. Okay.
22:07
>> Um I think the quality all the way
22:09
around
22:10
>> from the quality of the food to the
22:12
quality of the experience of the team.
22:14
That's why I'm like I think it could be
22:15
wrapped together.
22:16
>> Uh [clears throat]
22:18
like the quality is so high, you know,
22:20
and consistent, right? I think that's
22:22
one reason it keeps a place. I think
22:23
it's really rough when you have
22:24
something good and then you bring a
22:25
friend and then it's not as good, you
22:27
know, and you're like, I look like an
22:29
idiot. Like
22:30
>> the quality
22:32
>> is consistently high. And so there's
22:34
that piece. The quality of the people is
22:36
also high, the service, the
22:38
personalities, the warmth, the all of
22:40
it.
22:41
>> I think that's a piece of it. I also
22:42
think there's a piece of it. This is not
22:44
as like as exciting of a reason I would
22:46
say. Maybe [snorts] it is. Depends on
22:48
who you are. But I think that there's a
22:51
drive in the team behind Earl of
22:54
Sandwich for excellence. Like they're
22:57
pushing that forward and you can feel
22:59
that and you can see that and you can
23:01
experience that. And I think as a
23:02
customer it feels really really good
23:05
when you know that somebody cares about
23:06
treating you well.
23:08
>> When somebody cares about customer
23:09
service and makes you feel valued like
23:11
that just makes you feel like a million
23:13
bucks.
23:13
>> I agree.
23:14
>> And so I think there's that piece of it
23:15
and that's very intentional and there's
23:17
a huge push from behind for that. And so
23:21
I think that actually adds to all of it.
23:23
Why people love it so much, why it has
23:25
their hearts because like they've tried
23:26
to get their hearts, you know, they want
23:28
their hearts. That sounds very romantic
23:29
to talk about a sandwich shop one.
23:31
>> You think about that even with the way
23:33
they tell their story and they like it
23:35
really does connect with,
23:37
>> you know, a legacy, I guess you could
23:38
say, in a way.
23:40
>> They really do try to um
23:43
>> they they try to make that connection. I
23:45
think you're totally right on that.
23:46
>> Yeah.
23:47
>> All right. Well, there's another big
23:49
exciting thing that happened in the same
23:51
building,
23:51
>> which was the opening of Gordon Ramsay
23:53
at the Carnne. And if you'd have asked
23:55
me 5 years ago or even two years ago,
23:57
would we have a Gordon Ramsay restaurant
23:59
in uh [laughter] Downtown Disney
24:01
District?
24:02
>> I might have just laughed at you and
24:03
been like, "Yeah, right. Whatever." Um,
24:06
but we do. And you've been, I've been,
24:08
and we could make this very short and
24:11
with one word say what we thought of it.
24:12
But we won't do that. Um, what were your
24:15
first impressions?
24:16
>> That would not make for a good podcast,
24:17
bro. You're not good at this. Maybe
24:20
maybe it would be the best one ever
24:22
because they're like, "Hey, we're done
24:23
in 15 seconds."
24:26
>> You'd have that that listen through rate
24:27
would be ridiculous. Um, so what were
24:30
your first impressions when you first
24:31
walked into the Carnneby? [snorts]
24:34
>> Um,
24:36
honestly, like my jaw dropped walking
24:40
into I don't know what I expected. I
24:42
don't think I had like a you know, any
24:44
of it, but I had not seen anything, any
24:46
photos, any stuff. walking up those
24:48
stairs that first time, even just that
24:50
entryway with the mural and the bar is
24:53
beautiful. [snorts] Um, and at that
24:55
point when I walked up, like the room
24:56
was empty, but all the bartenders were
24:58
prepping and their little, you know,
25:00
suits and vests and all of it. And it
25:01
was just like, "Oh my gosh, this is
25:03
beautiful."
25:05
>> Like [clears throat] this is just so
25:06
classy and has such a cool vibe to it.
25:11
uh just right off the bat you just feel
25:14
to me it feels like and this certainly
25:17
extends to the whole experience but I
25:20
think the only other time I've felt like
25:22
this was coming out of somewhere like
25:23
Karthy Circle
25:25
>> where you feel like you're somewhere
25:27
else and then you come back downstairs
25:29
and come out and you're like oh that's
25:30
right I'm at a theme park
25:32
>> like it's there's a magic to it
25:35
>> that just you just got transported
25:37
somewhere else that is only there Right.
25:40
It's that immersive thing, right? It's a
25:41
very Disney thing. And then like, okay,
25:43
back out. Like, it's it's magical.
25:46
>> I I totally agree with you. And I could
25:47
spend hours looking at every piece of
25:49
artwork on the wall cuz
25:51
>> um the vibe is just awesome. Uh so is
25:54
the music, too. Uh so Gordon Ramsay's
25:57
known for high standards on everything,
25:59
bold flavors, all of that fun stuff.
26:01
What were some of your standout dishes
26:04
or drinks or whatever that you've tried
26:06
now that you've been a time or two? So,
26:09
first of all, we have not had a single
26:11
thing there that we felt like was like
26:12
less than phenomenal. Um, including some
26:16
things that I didn't think would I'm
26:17
like, "All right, I'll try this.
26:18
Whatever." Um,
26:20
>> so maybe I'm biased. I don't know. I
26:23
don't I just thought it was phenomenal.
26:24
Our standout for sure, like our favorite
26:26
on the menu has certainly been the prime
26:28
rib. We have loved that prime rib. You
26:30
know, I raved to you about that prime
26:32
rib. And I don't think I was.
26:33
>> I got it because you raved about
26:34
[laughter] it cuz it's so good. I was
26:37
>> It's so good.
26:38
It's phenomenal. Like, it's just the
26:40
quality is so high and then everything
26:42
that it comes with on top of it, you're
26:44
just like, "Holy cow, this is all for
26:46
me." And like, and I've said this a lot
26:47
of times before already, it's such a
26:49
splitable dish, which makes it, I think,
26:53
one of the best value meals that you can
26:54
get in Downtown Disney or at Disneyland
26:56
because the prime rib is $68, but it
26:59
comes with like three technically four
27:01
sides,
27:02
>> right? So, it's a lot of food. It's very
27:04
splitable. I think that has very quickly
27:06
become our favorite way to do it is
27:07
okay, let's grab a couple appetizers and
27:09
then split the prime rib, get dessert.
27:10
That way you can try a lot of things
27:12
because we want to try a lot of things.
27:14
It's just so stinking good. That's like
27:16
our top pick. Like that's the one that's
27:19
hard not to get, you know, cuz I want to
27:21
get it again, but I want to try
27:23
something else. Like that's what I'm
27:24
keep keep coming back to. We have loved
27:26
that um salt and pepper squid. I don't
27:28
Did you guys try that?
27:29
>> I didn't try that yet. We we didn't.
27:31
>> Do you like calamari?
27:33
>> I love it. K on the fence with it. So
27:36
like I like this one. It's a good one.
27:38
>> Perfect. Okay. [laughter]
27:41
>> Look, you could fry anything. I'll like
27:43
it.
27:43
>> I like Well, [laughter]
27:46
[clears throat]
27:47
>> it's it's just it's so crispy and light
27:50
and flaky and the flavor is good. Um we
27:53
have Is that what I'm hearing?
27:55
>> Not chewy. Not. It's
27:57
>> See, and that's probably going to help
27:58
because I feel like so many people with
28:00
calamarie, it's when it gets chewy or
28:02
the texture is weird that they're like,
28:03
"Oh, I don't like this because it
28:04
reminds me what it is."
28:06
>> And I'm like, "Yeah, I don't like it
28:07
either. That's not good calamari." Like,
28:09
[laughter]
28:11
>> you know, it's fair. It's fair. Yes,
28:13
>> there there's is phenomenal. We have
28:15
loved that. And that's a good one. I
28:17
love when you can kind of sit around a
28:18
table and just like pick at things, you
28:20
know, as you're chatting and and all of
28:21
it. [snorts] Um, so we have loved that
28:24
one. Um,
28:26
those Parker rolls are fantastic. Uh,
28:30
let's see what else.
28:30
>> Did you try the chicken wings?
28:33
>> Yes, I loved them.
28:34
>> Those might be my favorite bite
28:37
>> in the restaurant.
28:38
>> I was shocked cuz I'm not even like I'm
28:41
a medium chicken. Like I enjoy them on
28:42
occasion, but I loved that sauce.
28:45
>> Yeah, the sauce was like hard to place.
28:47
It's like you're like, I don't totally
28:49
get all the flavors in here, but it is
28:50
it's somewhere between like a
28:52
>> sort of Korean type thing and a buffalo
28:54
sauce. Like somewhere in the middle
28:56
there like
28:56
>> with a tiny bit of barbecue thrown in.
28:58
Yeah.
28:59
>> Yeah. It's really They're good.
29:02
>> They're There's They are the I would
29:04
call them the highest level of spice
29:06
that I find enjoyable.
29:08
>> Yeah.
29:09
>> If you go above that, it's not worth it.
29:12
>> I agree.
29:12
>> But there's so much flavor.
29:14
>> Yeah. There's so much flavor and just
29:16
enough kick there that like, okay, this
29:18
is great
29:19
>> and I'd like to take their ranch
29:20
dressing home, please.
29:21
>> Um,
29:21
>> yes, absolutely. Absolutely.
29:23
>> What was your, now that I'm thinking
29:25
about this, what was your favorite like
29:27
one bite flavor-wise? [snorts]
29:30
Cuz obviously your favorite dish is the
29:32
prime rib, but you know, that can be
29:34
different than that single bite.
29:37
>> Um,
29:39
I don't know if this is a copout answer.
29:41
It's the carrots that come with the
29:42
prime rib.
29:43
>> Okay. Okay. Like
29:44
>> the carrots that come with the prime rib
29:46
are like
29:48
>> oh man. Like they're just perfect. Like
29:52
I think Did you try You tried them? Yes.
29:54
Like I just think they're perfect.
29:55
>> Yeah.
29:56
>> Like I loved them.
29:57
>> And I'm always a little bit worried
29:58
about them because I feel like they're
30:00
kind of like sweet potatoes during the
30:02
holidays where sometimes they get
30:03
oversweet
30:04
>> and like they dump too much sugar. And
30:06
these did not. I was very pleasantly
30:08
surprised and
30:09
>> they were perfect
30:10
>> and I thought they were perfect sides to
30:12
go with the prime rib. Like all of those
30:14
combinations were
30:16
>> absolutely fantastic. Have you tried
30:17
desserts?
30:19
>> Yes.
30:20
>> Yes.
30:21
>> Desserts. [laughter]
30:22
>> Um Okay. So, [clears throat] here's the
30:24
here's the problem with the dessert menu
30:27
at this restaurant.
30:28
>> There's a the So, the chocolate tart
30:31
that is on this menu.
30:32
>> Okay.
30:34
The problem for the chocolate tart is
30:36
that the sticky toffee pudding exists.
30:39
The sticky toffee pudd which is unreal.
30:42
Like it's unreal good. The sticky toffee
30:43
pudding. Like that's your you have to
30:44
that's the Gordon Ramsey thing. It's
30:46
everything.
30:48
>> If it didn't exist we all of the
30:50
internet right now would be talking
30:51
about the chocolate tart at this
30:53
restaurant. [laughter]
30:55
>> It's so [clears throat] good.
30:56
>> But it's just being eclipsed by this one
30:58
that's like so good, you know. Um
31:00
>> that's the problem. We we also just had
31:04
um we were there the other night and I
31:06
wanted to This sounds so controlling,
31:09
but okay. I [snorts] wanted to let Uriah
31:12
order what he wanted.
31:14
>> I wanted to let Uriah order what he
31:15
wanted. Sometimes we go places and I'm
31:17
like, "Dude, this is what we need to
31:18
order because this is what we need to
31:19
cover kind of a thing." But it was like
31:21
that's fair.
31:22
>> Yeah.
31:23
>> But genuinely, I was like, "I want to
31:25
see if I give him zero guidance what my
31:28
14-year-old will just want to order."
31:30
and let's go with it. He wanted to order
31:32
the Oreo cheesecake for dessert.
31:35
>> And Andy and I both looked at each other
31:37
like,
31:37
>> "Really?
31:39
>> Of all the things on the list?"
31:41
>> Yeah. Of all the things you could get,
31:43
that's what you want?
31:44
>> Yeah.
31:45
>> I would say if those other desserts
31:49
didn't exist, we'd all be raving about
31:50
the Oreo cheesecake. Like
31:52
>> really,
31:52
>> it was really good cheesecake. Like I
31:56
definitely took more than one bite. It
31:58
cuz it was like, "Oh, let me just try
31:59
this to see." And then it was like and
32:01
I'm going to go again. Like and
32:02
>> and at what point were you
32:04
>> the desserts, [laughter]
32:05
>> right? Oh, I was at one point and then
32:07
he got to the end and [clears throat] we
32:09
eating a lot of food and he had like two
32:10
bites left and I'm like, "Do you just
32:12
finish it?" And he goes, "Oh, no. I'm
32:13
taking this home. This isn't going
32:14
anywhere. Like I'm" and it came home in
32:16
a fridge and he ate it the next day. Uh
32:18
just they gave him a whole little box
32:20
for his little two bites of cheesecake.
32:22
>> I'd love it. Can I ask what else he
32:25
ordered?
32:27
>> Um okay. He got the wings. Okay. He
32:29
didn't like the wings only because they
32:31
were a little too spicy for him.
32:32
>> Oh, that's fair. That's fair.
32:34
>> Which was fine. I was happy to take over
32:36
his wings. They were delicious.
32:38
>> Always happy if somebody at my table did
32:40
not like their wings. [laughter]
32:42
>> Um his his big picks were the rolls.
32:46
Um
32:48
he got My kid is so bougie. He got the
32:50
salmon. Uh he loved the salmon.
32:53
>> He loved the Wellington.
32:56
>> Yeah.
32:56
>> He loved the cheesecake. Um, the
32:58
[clears throat] salmon, the sauce on the
33:00
I can't remember exactly. It was some
33:02
sort of saffron something that roasted
33:04
salmon.
33:05
>> It was really good.
33:08
>> It's on the list. Really, really good. I
33:09
mean, all it's on. That's what I'm
33:10
saying. I haven't had anything that was
33:12
like, oh, don't get that. Like,
33:13
>> yeah,
33:14
>> everything has been good. Andy got the
33:15
burger this last time.
33:17
>> Um, I don't think it was
33:20
>> I would say I don't think it was a
33:21
burger that we would go back and be
33:23
like, we have to go back and get the
33:24
burger.
33:25
>> Okay. But it was a very very good
33:28
burger. Like I wouldn't tell someone not
33:29
to order it. I'd be like, "Yeah, that
33:30
was good." If you want a burger and I
33:32
think
33:32
>> it also makes the restaurant accessible
33:34
for those that do want just
33:36
>> 100% 100%. And it's only in the scheme
33:39
of things that burger is the same price
33:42
as a lot of other spots in Downtown
33:44
Disney or even some of the quick service
33:45
spots in Downtown Disney, you're getting
33:47
the same price and you're getting a
33:49
better burger in a Gordon Ramsey
33:51
restaurant. So like
33:52
>> do the
33:53
>> Yeah, I totally agree. Uh, I feel like
33:54
since we brought it up or you brought it
33:56
up, the beef Wellington we should talk
33:58
about like this is
33:59
>> Yes, we should. It is the most expensive
34:01
reviews.
34:02
>> Yeah, I I and I could see that because
34:05
um
34:06
>> beef Wellington is a unique dish. It's a
34:08
very Gordon Ramsey dish. Um, I have
34:10
prepared them before. It's a major
34:14
>> effort to make them and to get right
34:16
>> to varying levels because I am no Gordon
34:18
Ramsay. [laughter] But
34:21
first off, what did you think of the of
34:22
the uh beef Wellington and then we can
34:24
talk about the price and all that stuff.
34:26
>> Uh I very much I went in trying I had
34:30
not tried it the first few times we had
34:32
been uh because okay we know that's the
34:35
thing I want to try other things and see
34:36
other things or whatever, right?
34:38
>> Uh and so I have seen very mixed reviews
34:41
on it which the two big things I've
34:43
heard people say is that they felt like
34:45
it was very small and that it was dry.
34:47
So, I was like, "Okay, I'm going to go
34:48
in with a very open mind. Like,
34:49
everything else has been good. I love
34:50
this place, but like what are we?"
34:52
>> I would say
34:54
>> ours was huge and like dry is like the
34:56
opposite, polar opposite of what it was.
34:57
Like, I don't
34:58
>> Mhm.
34:59
>> You never know what somebody got or
35:00
whatever, but I'm like I think those
35:01
people are crazy. I think this was I
35:03
thought it was phenomenal.
35:05
>> Do you think they were comparing it to
35:06
the size of the prime rib or like the
35:09
fish and the fish and chips? Cuz those
35:10
were big.
35:11
>> But,
35:12
>> yeah, I think in general the portions at
35:14
this restaurant are large. like they're
35:17
pretty large portions of things. Um,
35:18
even the piece of salmon your I got was
35:20
like a very large piece of salmon. So,
35:22
>> I think I saw a picture and it looked
35:24
like it.
35:24
>> Yeah, it's a big the portions are huge.
35:27
I think as far as Wellington's goes like
35:30
go, this is a large beef Wellington. So,
35:32
my thought was maybe not familiar with
35:34
beef. Yeah, like maybe you're just not
35:36
familiar with beef Wellington.
35:37
[laughter]
35:38
>> I've definitely had Wellington before
35:39
that was a much smaller like me too
35:42
thing
35:43
>> and and paid just the same if not more,
35:45
you know. Um,
35:47
>> I absolutely loved it. I do think it's a
35:50
particular palette. It's a particular
35:52
taste uh that I think some people just
35:55
aren't necessarily going to love. It's
35:56
got that earthiness to it.
35:58
>> Yeah.
35:59
>> But I like I think it's delicious. My
36:01
14-year-old, again, to be clear, he's
36:04
quite bougie, but he loved it. We ended
36:08
up switching dishes because I'm a good
36:10
mom, not a controlling mom. Also, his
36:12
salmon was so good. So, I was like,
36:14
"Look, cuz he wanted to try mine. I want
36:15
to try his." I was like, "Let's go
36:16
half." You do half. I'll do half and
36:18
then we'll swap. We will win.
36:21
>> Um,
36:22
so I'm a big fan of the Wellington
36:24
there. I think all things considered, my
36:27
son actually he actually asked me the
36:28
best question because we were trying to
36:29
figure out what we like the most between
36:31
that and the prime rib. And he said,
36:32
"Okay, mom. Okay. If both of them were
36:34
sitting in front of you free, like price
36:36
is not a, you know, any of it."
36:38
>> Good question.
36:38
>> Which one are you going to? He said,
36:39
"Price is not what which one are you
36:41
going to pick?" I think I'd pick the
36:42
prime rib every time. Like I just I
36:45
would I like it better. But the
36:47
Wellington's delicious and I feel like
36:48
you you kind of you want to go to the
36:50
Gordon Ramsay place and get the Gordon
36:51
Ramsay thing, you know?
36:52
>> I feel like once in your life you have
36:54
to have a Gordon Ramsay beef Wellington
36:56
like and this makes it as accessible as
36:58
it's ever going to be.
37:00
>> Um
37:00
>> yeah, I I I loved it. I thought it was
37:03
great. I also was like, there's so many
37:05
other amazing things on the menu that
37:07
this is not going to be a regular thing
37:08
I do because I would like to work my way
37:11
through the menu eventually. And
37:12
>> yeah, for sure.
37:14
>> And as you mentioned, like there the
37:16
salmon, I kind of discounted it because
37:18
I was like, well, we have all of these
37:20
things that Gordon Ramsey are known for
37:22
on the menu. Salmon, burger, all of
37:24
this. I kind of put those on the side as
37:26
like that's a much later thing to try
37:28
or, you know, all of those things. Um,
37:33
so price, how do we feel like price for
37:36
this and everything else on the menu
37:39
fits within the bigger scope of
37:42
Disneyland Resort, Downtown Disney,
37:44
Sitown restaurants, we need to to make
37:46
sure we delineate. Yeah. Um cuz cuz
37:50
>> and even I mean I don't know if you've
37:52
researched this too, but even compared
37:53
to other Gordon Ramsey restaurants, but
37:54
what what did you think?
37:56
I mean, in in terms of the Disneyland
37:58
Resort, it is in line with the pricing
38:00
that you would do at about any other
38:01
Sitown restaurant, 100%. What I very
38:04
much appreciate about this menu, and I I
38:07
need to fact check myself a little bit
38:08
on this. I want to do a little bit more
38:09
research, but I'm like 98% sure I'm
38:12
right. If you ordered carefully at this
38:15
restaurant, like if you were paying
38:17
attention because you're on a budget and
38:18
you're trying to whatever. If you
38:20
ordered carefully at this restaurant,
38:22
I'm pretty sure you could eat there for
38:23
the same price as what you would have to
38:25
pay eating at like a quick service place
38:28
like Black Tap or one of these places
38:29
that are right here at TN right there in
38:32
Disney easily with like a Gordon Ramsay
38:34
restaurant experience. Way superior to
38:37
that just even in in what it is
38:40
>> because there are some less expensive
38:42
things on the menu. There are some
38:43
salads that are a little bit less
38:44
expensive. There's that burger for 25
38:46
bucks. There's a few different things
38:48
like that like It is very very doable to
38:52
eat there for a lot less. Now, I'm not
38:54
going to say I have done that,
38:57
[laughter] but I think you can like I
38:59
think I think I think it's possible.
39:02
>> Um [snorts]
39:02
the price point in general, it's the
39:06
same. Like the last couple of times
39:08
we've gone for the three of us, I'm like
39:09
it's the same as when we ate at Blue
39:12
Bayou or when we've it's like Lamp Light
39:14
Lounge and kind of what like it's in the
39:16
realm of like what is normal to pay for
39:18
a sitdown restaurant at Disneyland which
39:20
sometimes people are shocked by because
39:21
they didn't plan on it. That's for sure.
39:23
But
39:24
>> I think that's kind of on you, you know.
39:26
>> Yeah, I I I I completely agree with you.
39:29
And I think the other part is is because
39:31
it's outside of the park, there's also
39:33
this expectation of like
39:35
>> there should be a different price point
39:37
or something. I don't know entirely what
39:38
that was from because uh we did a video
39:41
on it too and I immediately got feedback
39:42
on how expensive the whole thing was and
39:44
I was like
39:45
>> we all walked away thinking for what we
39:47
got it was very reasonable. I mean I yes
39:51
>> went to Gordon Ramsay Steak in Vegas and
39:54
it was I think double the price. And uh
39:58
>> and I felt like I had a very similar
40:01
dining like the environment was
40:03
different and the service was a
40:04
different culture but
40:06
>> like I felt the dining was very similar
40:08
in terms of quality of food and beef
40:10
Wellington all that jazz.
40:11
>> Sure.
40:11
>> Um
40:13
>> so as as you're looking towards the
40:15
future of this place
40:18
>> what do you think is going to be like
40:20
for those of us let's go with those of
40:22
us that are locals. Is this a place that
40:24
you go for a special occasion? Is this
40:25
something you go grab a quick drink and
40:28
and hang out for a little bit? Is this a
40:30
regular thing? Is it a once in
40:33
a-lifetime, you know, where do you think
40:34
it'll fit in with the local clientele? I
40:37
guess
40:38
>> that's an interesting question. I think
40:40
one of the challenges that Downtown
40:42
Disney will always have, and I'm not
40:44
saying anything new here, is uh it's got
40:47
a lot of competition in the area uh as
40:51
far as things in Orange County to go do.
40:53
When you're talking about people who are
40:54
local, it's got a lot of other places
40:56
you can go and those places you don't
40:59
have to pay for parking or figure out
41:01
parking.
41:02
>> I think that's the largest challenge
41:04
that Downtown Disney has. They're
41:05
bringing in some of these restaurants
41:06
that theoretically could and will draw
41:09
just the local average person that lives
41:12
in Anaheim, lives in Newport, lives in
41:13
Costa Mesa, whatever, and they're going
41:15
to come. But if they're not at least a
41:18
minor like Disney person that kind of
41:20
gets how it all works, the parking is
41:22
really intimidating. Even figuring out
41:25
how to pay for parking is intimidating.
41:27
[laughter] Like what do you mean I've
41:28
got when I can just go right down the
41:29
street to South Coast Plaza and go to a
41:31
similar caliber restaurant and not have
41:33
to figure any of that out? So I think
41:35
that's always going to be a challenge. I
41:37
do think it's genius of them.
41:41
This is the most obvious statement
41:43
anyone's ever made. genius of them to
41:45
add Gordon Ramsay to the lineup here,
41:46
like the name,
41:48
>> uh, because it is an opportunity for
41:50
someone to go to a Gordon Ramsay
41:52
restaurant in a much more accessible
41:54
setting and way uh, than they might
41:57
otherwise. So, if that's something that
41:58
someone's always wanted to do, like,
42:00
here's your shot, let's do it.
42:02
>> I think is that it it's crazy right now,
42:05
right? Reservations are booked out for
42:06
ever basically, like as they increase
42:09
capacity, as things slow down a little
42:11
bit, it's going to be easier to get in.
42:13
I think it's something I've already had
42:15
multiple just friends of ours in life
42:17
and like, "Oh, yeah, I would want to go
42:18
there and try that." So, I think it will
42:20
continue to bring in people that way.
42:23
Um, one of the things I've really loved
42:25
about it is that it just it feels very
42:28
accessible in the sense that sometimes
42:31
you walk into a higherend restaurant and
42:32
I have to convince myself that I want
42:34
what's on the menu. Like, I don't
42:36
understand half of these words and I'm
42:38
pretty sure when it comes I'm going to
42:39
like it, but I'm kind of intimidated and
42:41
I don't totally know what this is. And
42:42
honestly, it doesn't even sound
42:44
appetizing to me, but I'm sure it's
42:45
going to be, and when it comes, it is.
42:47
But I think this menu is really
42:49
accessible. The food, it's very elevated
42:52
versions of tavern food in a lot of way,
42:54
which was intentional. [clears throat]
42:55
>> It it feels like the food I actually
42:57
want to eat, you know, which I think is
43:00
actually huge
43:02
>> because it it makes it it's a way bigger
43:05
draw, especially to like a Disney parks
43:07
crowd. This doesn't feel out of reach
43:10
for me. I can look at the menu and see
43:11
what I would order. I don't have to like
43:13
look at the pictures to figure out what
43:14
that means.
43:15
>> Well, and you don't have to walk in and,
43:17
you know, some of the higher end or that
43:19
level of of restaurants in other
43:21
locations. If you were to walk in in
43:24
your Disney clothes
43:26
>> may be frowned upon or at least felt
43:28
like you're frowned upon. Yeah.
43:30
[laughter]
43:32
And you know, I saw you name it from,
43:34
you know, I was dressed like this to
43:36
very comfortable like and and everybody
43:39
else was more comfortable than me. But
43:41
[laughter]
43:42
but no, I I think that was such a good
43:44
thing that they did with that. And I am
43:46
curious to see how that ends up playing
43:49
out in long term for that. Um, what
43:51
advice would you give for the first
43:53
timer going to the Carnaby?
43:57
Um,
44:01
I would say
44:04
first timer going to the carnomy. Well,
44:06
first of all, get the prime rib.
44:08
[laughter] But I think I would say to to
44:13
slow down and take it all in. Like
44:15
there's a lot to see. There's a lot of
44:18
things on the walls. There's a lot of
44:21
very cool little touches. There's a lot
44:24
going on. And so to like slow down and
44:26
take all of it in, don't feel so rushed.
44:29
And I think their staff is is pretty
44:31
good at that. Their staff is very warm,
44:32
very welcoming. Um, very personable.
44:36
>> And I think there's a piece of that to
44:38
the experience. Everything in this
44:40
restaurant is so intentional. Even like
44:43
the wallpaper in the bathrooms is was
44:45
very intentionally selected. Uh, so
44:48
there's just a lot to take in and
44:50
especially for many people who are only
44:52
going to be there once kind of a thing.
44:54
Like let it breathe, you know, like
44:56
they're not going to rush you. Like
44:58
enjoy your time. Like let it breathe,
45:00
you know, really be there and be be a
45:02
part of what's happening.
45:03
>> I love that. Yeah, that's totally I I
45:05
would have liked to sat and listened to
45:06
the entire playlist list of music
45:09
because I'm like that is my
45:11
>> It's so fun. All of my favorite music
45:13
was being played that night like and um
45:16
>> all right so let's look at the bigger
45:17
picture. We've got Earl of Sandwich now
45:19
and we have the Carnaby Gordon Ramsey
45:22
the Carnaby.
45:24
>> What how do you think that impacts
45:25
Downtown Disney and the Disneyland
45:27
Resort? Having both of them coming in at
45:29
the same time basically.
45:32
I think they they they're on two they're
45:36
on such different planes. You know what
45:37
I mean? Both literally and
45:38
metaphorically. like they're on such
45:40
different planes. I think the the Earl
45:43
of Sandwich location um that whole new
45:46
location of Downtown Disney is so cool,
45:49
right? With all of the, you know, for
45:51
someone who if you haven't been there
45:52
recently, this whole new construction
45:53
area where there's grass and a
45:55
performance stage and all these
45:56
restaurants around and some little carts
45:57
and things, it's just such a cool spot
45:59
that we didn't have before for families
46:02
to come hang out. Even if you're not at
46:04
the parks or staying there, but you just
46:06
want to come have a nice night out and
46:07
you need something to entertain your
46:08
feral like 5-year-olds. Like this is
46:10
it's there's live music happening.
46:13
There's the whole bubbles thing that's
46:14
happening this summer. Like this this
46:16
whole area, same thing. The parking is
46:18
always going to be a challenge,
46:19
>> right?
46:20
>> But when someone gets there, they're
46:22
like, "Oh, this is nice." Like this is
46:24
pleasant. Uh Andy and I often joke about
46:26
the fact where we will go into Downtown
46:28
Disney or the hotels or wherever just
46:30
for an for a dinner or a date night or
46:32
an afternoon or whatever. Uh and it'll
46:34
be like, "Man, it feels like we're on
46:35
vacation." And it's like, "Yeah, cuz
46:37
everyone else here is." [laughter]
46:40
>> But that is a true good hack is like
46:41
living somebody living slightly local to
46:43
Disneyland. You can go on vacation for
46:45
an hour or two and it feels that way.
46:47
And that that whole area in front of
46:49
Earl right there feels that way where
46:51
you can go grab some sort of fun good
46:53
food. you can enjoy a nice easy night.
46:56
It's it's a very kid-friendly area.
47:00
>> So, I think that the impact of that
47:02
whole space on Downtown Disney, not just
47:04
Earl of Sandwich and Carnegie, but that
47:06
whole space, I think is huge because
47:08
that didn't exist before. I think it
47:10
also keeps people on the property where
47:13
they used to go on their like non-p park
47:15
day and okay, let's go find somewhere
47:17
else in Anaheim. Let's go do something
47:18
where now this is actually a really good
47:20
option.
47:21
>> Yeah. So, I think that whole area has a
47:23
huge impact. I think Earl of Sandwich
47:25
itself,
47:27
the new location, I don't think, how do
47:29
I say that? Not that it doesn't make a
47:31
difference. It does make a difference,
47:32
but they've always had a presence. So,
47:34
the the presence isn't new. You know
47:36
what I mean? The new big location
47:39
definitely brings in more clientele for
47:41
them and makes it a more viable option
47:43
for a lot of people. Um, so that's why
47:46
I'd say that isn't like a the presence
47:48
isn't new. I do think Gordon Ramsey at
47:51
the Caribbe will bring in some new
47:52
clientele to Downtown Disney for that
47:54
reason. I've always wanted to go to a
47:55
Gordon Ramsey restaurant. Now there's
47:57
one here in California near me. Let's go
47:59
check it out.
48:00
>> I I totally agree with you. Um so let's
48:05
let's pivot a little bit and talk about
48:07
what's next for you and then we're going
48:09
to have some fun with some fast fives
48:10
because I warned you that we don't know
48:12
what's going to happen. So, what what do
48:14
you guys having have coming up with uh
48:17
We Don't Wear Ears.
48:19
>> I think the biggest thing for us right
48:21
now um is that we just recently launched
48:24
our own YouTube channel. We've been in
48:26
the Instagram world forever. Uh and hey,
48:29
you need to do YouTube. You need to do
48:30
YouTube. You need to do YouTube. Like,
48:32
okay, just seems like a lot of work and
48:33
I have no idea what I'm doing. I hardly
48:34
know what I'm doing on Instagram and now
48:36
you want me to learn a new one. Like,
48:37
okay.
48:39
So, [snorts] we just recently launched a
48:41
YouTube channel. um that was doing
48:44
decently well. It's been growing. It's a
48:46
little bit of a humbling experience
48:47
going from having like a large Instagram
48:49
following back to like square one. Um
48:52
but that's all right. Uh I took a little
48:55
bit of a hiatus on it the last month or
48:57
two. It's just been like life has been
48:58
crazy. Life has been busy. Like dude,
49:00
you don't have to do it all. Calm down.
49:02
But I'm about to hop back into that and
49:04
doing a lot of that.
49:06
>> Um so
49:06
>> so everybody should subscribe right now.
49:08
Hit pause. Go subscribe. Come back. then
49:11
hear the fast five.
49:13
>> Very important.
49:13
>> Perfect. [laughter] But I am excited
49:15
about that because I think that
49:18
>> um like we love Instagram. Like we've
49:21
had a good experience on Instagram, but
49:22
it is really limiting in the short form
49:24
video of what we can cover with people
49:26
where on YouTube we can really dig into
49:28
a lot more things. And so we're excited
49:29
to be able to do that. Bring people
49:31
along on stuff. Like that's the big one
49:33
for us through the end of this year is
49:35
starting to really jump seriously into
49:36
YouTube. Speaking to your channel in
49:39
particular, I like that it gives you the
49:40
chance to really let your personalities
49:42
shine even more. Uh because that really
49:45
is one of the special things about what
49:48
you guys bring to the community is you
49:50
are unabashedly authentically you
49:53
>> and like Yeah, it's great. Like it's
49:56
it's why we had so much fun
49:58
>> sitting around all day for candlelight,
50:00
you know, like it just is. And um and so
50:03
I like when you can go beyond that what
50:05
3 minute window or whatever it is and
50:08
and really get to
50:09
>> feel like you know somebody through the
50:11
screen as as you're watching them. So
50:12
I'm I'm very excited to see how that
50:14
plays out.
50:14
>> Well, thank you for that. That's very
50:15
kind of you to say that cuz that is part
50:17
of the art behind it is like, hey, this
50:18
is it. This is who we are. What you see
50:20
is what you get. And whether you maybe
50:22
you don't like it, that's fine. But like
50:24
here we are.
50:25
>> But somebody else will. That's and
50:26
that's that's a great thing about
50:28
>> we're not for everybody. We're not for
50:29
everybody, but we're for somebody. you.
50:31
That's right. Um, all right. Well, we
50:34
can get into a full conversation on
50:35
that, too. But instead, [laughter]
50:39
>> fast five.
50:41
>> I'm so glad you're ready for this. So,
50:43
goal with this is as quick of an answer
50:45
as you can get, and we will see what
50:46
happens because, you know, I might
50:48
change things up.
50:48
>> Dear Lord.
50:49
>> All right.
50:50
>> Yeah. You know. All right. First off,
50:52
this one hopefully is easy. Who is your
50:54
favorite Disney character?
50:56
Favorite Disney character is right now
51:00
probably Merida.
51:01
>> Okay, nice. Uh, what is your favorite
51:04
Disney theme park?
51:08
>> That's really hard.
51:13
>> We're going to go with Well, we're going
51:15
to go with Animal Kingdom.
51:17
>> I like it. Okay. I That's not what I
51:19
expected. All right. So, it's supposed
51:21
to be the fastest five. I'm not Okay,
51:23
I'm focused. I'm in. Okay. I thought you
51:24
were gonna say Disneyland because of
51:26
your long history and home and all, you
51:29
know, like I don't know.
51:30
>> That's Yes. Yes. Yes. But like if you
51:34
were to ask like, "Hey, right now we
51:36
could teleport. Where would you want to
51:37
go?" It would be that. And that might be
51:38
because I don't get to go there so
51:39
often. You know what I mean?
51:40
>> It's the money's no option question that
51:42
your son gave about food.
51:44
>> Yeah. [laughter] Exactly.
51:46
>> All right. So, you just walked into that
51:48
park, which is Disney's Animal Kingdom.
51:49
We just determined. What would be the
51:51
first thing that you would do?
51:54
Um, I would go get the coconut cold brew
51:58
from
51:59
the coffee place with the name with the
52:01
K that I can never remember what it is,
52:03
but it's right there by the safari
52:04
entrance.
52:05
>> It's one of my favorite places also, so
52:07
I
52:08
>> Yes.
52:08
>> Um, it' just be an Americano for me, but
52:10
you know, that's okay.
52:11
>> Well, that's so boring.
52:13
>> I am boring, [laughter]
52:15
>> says the man in the colorful bow tie.
52:17
Okay, continue.
52:18
>> Well, you know, we all have our thing.
52:20
All right, this one's fun. You are stuck
52:23
in an elevator for three hours. What
52:26
Disney attraction either loop, area
52:29
loop, or soundtrack would you want to
52:31
have to listen to on repeat for the
52:33
entire time in that elevator?
52:37
>> Wait, what are my options? Movie. No.
52:40
What did you say?
52:41
>> Basically any Disney music. Yeah. It
52:43
could be ride soundtrack. It could be
52:44
area music. It could be a movie. Like
52:47
what music would you want to have stuck
52:49
on the entire time on loop?
52:50
>> Area music. Then you go Main Street.
52:54
>> Love it. I can do that.
52:54
>> I mean, that's only three loops. You can
52:56
handle that no problem. We We did it
52:57
like nine times on on
52:59
>> And I just like it. It just make It just
53:01
makes you happy. Like it just
53:02
>> Okay.
53:03
>> It's great.
53:05
>> Final question.
53:06
>> Okay.
53:07
>> You're a protagonist
53:08
>> in a future Disney movie. What existing
53:12
Disney sidekick would you want as your
53:15
sidekick?
53:16
>> Oo. Um,
53:21
okay. Okay, so the first one that came
53:22
to mind, so I guess I just got to go
53:24
with that one is
53:25
>> Oh, I love this Mushu.
53:26
>> It's got to be Mushu, right?
53:28
>> Yeah, that's I I love that.
53:31
>> I like to keep things interesting.
53:33
>> I I think that works. Uh do you have any
53:36
particular reason why you chose Mushu?
53:39
>> I mean, I like Mulan. She's also Mulan
53:41
is also one of my favorites. Um for
53:43
sure. So, I don't know if you're
53:44
catching a theme here that I like
53:45
Merida, like Mulan, like Moana. Okay.
53:48
>> Anything that starts with M. Is that the
53:49
is that the theme? Yeah, that's it.
53:51
That's [laughter] what it is.
53:54
I just think Mushu is is entertaining,
53:58
interesting.
53:58
>> I agree. I agree. I like fun. I totally
54:01
agree.
54:01
>> I try to think if there was a more like
54:03
practical
54:04
>> a more practical sidekick that would be
54:06
like, "Oh, that'd be the right one to
54:07
have." Like, no, I think I think Mushu
54:09
and I would make a great film.
54:12
>> And if you're going to be stuck with
54:13
with a sidekick, you might as well have
54:15
fun. All right.
54:16
>> What if I had to be stuck in an
54:17
elevator? Also, Mushu. I know.
54:20
>> I hadn't thought of that question yet,
54:21
but that might well that'd be a fast
54:22
sex, so maybe not that one. But, uh,
54:24
thank you so much for being on. Before
54:26
we say goodbye, where can people find
54:28
you and follow you and subscribe and all
54:30
of that stuff?
54:32
>> They can find us at We Don't Wear Ears
54:34
on Instagram and YouTube. That's where
54:37
you're going to find all of the this
54:41
>> so complicated. I don't know if I can
54:43
find it. Um, [laughter]
54:45
thank you so much for being on, Kelly,
54:46
and sharing the experience with us and
54:48
and our smiles. Like, we always have
54:50
fun, I feel like, when we interact with
54:51
each other. So, thank you for being such
54:53
a positive part of the community.
54:55
Looking forward to seeing more YouTube
54:57
videos from you. And anything else you
55:00
want to say?
55:00
>> No, thanks for having me. This is great.
55:03
>> My pleasure.
55:10
Thank you so much, Kelly, for being on
55:12
Dap's Magic Disney and Positive Stuff.
55:14
It was a blast geeking out about all of
55:16
the stuff at Earl of Sandwich and Gordon
55:18
Ramsey at the Carnaby with you. [music]
55:19
And I can't wait to go back to both of
55:21
them again very soon. If you have eaten
55:24
at either of these restaurants, let us
55:25
know what you thought of your
55:26
experience. Also, let us know what your
55:28
favorite thing on the menu was, whether
55:30
it's the full dish or what was your
55:32
favorite bite, just like Kelly and I
55:34
talked about as well. Once again, if you
55:36
haven't done it yet, subscribe to this
55:38
channel. Make sure that you join in the
55:40
conversation. You can do that either
55:41
[music] in the comments or over at
55:43
Dapsmagic HQ at dapshq.com.
55:46
We have a blast geeking out together
55:48
about [music] all the Disney and
55:49
positive stuff together. I hope you're
55:51
having an absolutely fantastic day. Make
55:54
it a great week. [music] Keep kind and
55:56
we'll see you in the parks.
56:04
[music]

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